#18 Munich Amber
6 lbs Munich Malt
2 lbs Pilsener Malt
1 lb Crystal 20L Malt
1 lb Cara-Pils Malt
1 lb Flaked Rye
.5 oz Hallertauer (4.8%AA) (60 min)
1 oz Hallertauer (4.8%AA) (30 min)
1/4 Tsp Irish Moss (15 min)
1 capsule Servomyces (15 min)
.5 oz Hallertauer (4.8%AA) (2 min)
WLP-810 San Francisco Lager Yeast
- Single-temp infusion mash; strike with 11 qts of 175F water; hold 155F for 1 hour.
- Sparge with 170F water to 6.5 gallons wort. Bring to a rolling boil.
- Hop per the above schedule, adding Irish Moss and Servomyces with 15 minutes to go.
- Force chill wort, then rack off of cold break.
- Brewed 5 February 2006. Predicted SG: 1.055. Having
issues with hydrometer; will likely pick up a refractometer
before next batch.
- After 26 hours, only lackluster sign of fermentation--but
I didn't do a starter, this time. Let that be a lesson...
- Racked to secondary 12 February. SG: 1.012.
Fermentation did finally kick off, albeit rather calmly
(lager-like), complete with sulfur notes. This one will do
well to lager a bit, mellow the flavor out.
- Kegged 16 March. SG ~1.008. Force-carbing at
12PSI, 52 degrees F. Very nice color, and malty. If I
brew this for me next time, it'll need more hops.
- Tapped (accidentally) 22 April. See notes for Gruit Ale.
- 4 May: Body lacks a bit, but it's still a tasty beer. Right
up my wife's alley. I'd still hop it up a bit more for
myself; maybe some melanoidin next time?
- Ferment 1 week at 65F, then secondary 4-5 weeks at 45-55F.
- Top off wort to 5 gallons, if necessary, then pitch yeast.